Fried Tuna Pancakes With Potato Recipe

Serve your family something delicious and nutritious with Fried Tuna Pancakes for any meal. A quick and easy recipe that will tempt your taste buds.

Fried Tuna Pancakes with Potato

Delicious and nutritious for any meal

 

How to Make Fried Tuna Pancakes with Potato, Onion, and Garlic

Looking for a different way to use tuna? Try this tuna pancakes recipe that you will surely love.

Canned tuna is a favorite of many people around the world. When I was in college, I remember regularly buying canned tuna because it has many uses. It can serve as a snack, a standalone dish, and as a sandwich spread.

Do you want a tuna dish that’s different? Then check out this fried tuna pancakes recipe. It is a nutritious dish that you can prepare and cook in less than an hour. And it’s so delicious that your kids will love it, too.

Is canned tuna safe to consume?

Before we get into the recipe, I would like to focus first on canned tuna. Is it safe to consume? Or should you just opt for fresh tuna?

I mentioned this because there are some people who believe that canned tuna contains mercury which can harm the nervous system and other parts of the body. Mercury occurs in the environment particularly the oceans, and fishes like tuna can absorb it.

The good news is that canned tuna is very healthy and safe to consume because it doesn’t have mercury. And according to dietitians, fresh tuna steak is more likely to have mercury than canned tuna as the latter is made with younger fish.

Experts also agree that consuming a can of tuna every week is alright, even if you are pregnant.

What are the health benefits of canned tuna?

Canned tuna is also packed with many nutrients that can do a lot of wonders to your body. It contains omega-3 fatty acids that promote good brain function. This is an essential fatty acid that has also been shown effective in reducing inflammation in the body as well as lower risks of heart disease and cancer.

Canned tuna also has high levels of niacin, a B-vitamin that helps keep the digestive system healthy. Niacin can also keep the skin glowing and our nerves well-functioning. In fact, a three-ounce serving of canned tuna has about 11 milligrams of niacin.

Another good seafood source of niacin is canned oysters.

Finally, canned tuna has a good amount of vitamin B 12 that supports normal brain function and aids in red blood cell production.

How to buy canned tuna

While canned tuna is safe and healthy to eat, this doesn’t mean that you should just get and buy any canned tuna you see on the grocery shelves.

There are plenty of tuna species, but the best one is skipjack or light tuna. Fortunately for all of us, this is also the most commonly found in tuna cans on grocery store shelves. There’s just one problem with this tuna—it has a light gray color that is slightly unappealing to most people. But if you could not care less about the color, then I suggest you go for a canned tuna using this tuna type.

I also recommend that you shop for those canned tuna products caught by troll or pole-and-line. This is considered as the most environment-friendly and sustainable option. As such, canned tuna with labels such as “school caught” are the ones you should be getting.

You should also think twice about getting flavored tunas since these have excessive amounts of sugar and salt.

 

Fried Tuna Pancakes with Potato, Onion, and Garlic Recipe

This recipe takes about 20 minutes of preparation and 30 minutes of cooking time. It yields four servings.

Ingredients:

  • One large potato, peeled and cubed
  • Four cans of tuna, drained
  • One egg
  • 1/4 cup of chopped onion
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of dry breadcrumbs
  • 1 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of Italian seasoning
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of Italian seasoning
  • Salt and black pepper to taste

Step by step guide:

  1. Place the cubed potato in a small pot. Add salted water and cover it. Bring this to a boil before reducing the heat to medium low. Simmer until tender, or for around 20 minutes.
  2. Drain and let the steam dry for 1-2 minutes. Mash the potato using a fork in a bowl.
  3. Combine the tuna, onion, egg, Dijon mustard, garlic powder, Italian seasoning, bread crumbs cayenne pepper, salt, and pepper into the potato.

Tip 1: If there is no Dijon mustard in your pantry, you can totally use these mustard substitutes like wasabi, honey mustard, etc.

  1. Divide this into eight equal portions. Shape them into patties.
  2. Heat the olive oil in a skillet placed over medium heat. Fry the patties for about 3 minutes per side, or until they turn brown and crispy.

Tip 2: Pour enough olive oil to coat the skillet so that the patties won’t easily break apart.

 

Printable Recipe: Fried Tuna Pancakes with Potato

5 from 1 reviews
Fried Tuna Pancakes With Potato
 
Prep time
Cook time
Total time
 
Serve your family something delicious and nutritious with Fried Tuna Pancakes with potato, onion, and garlic for any meal. A quick and easy recipe that will tempt your taste buds.
from:
Type: Main
Serves: 4 servings
Ingredients:
  • 1 large potato, peeled and cubed
  • 4 cans of tuna, drained
  • 1 egg
  • 1/4 cup of chopped onion
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of dry breadcrumbs
  • 1 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of Italian seasoning
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of Italian seasoning
  • Salt and black pepper to taste
Directions:
  1. Place the cubed potato in a small pot. Add salted water and cover it. Bring this to a boil before reducing the heat to medium low. Simmer until tender, or for around 20 minutes.
  2. Drain and let the steam dry for 1-2 minutes. Mash the potato using a fork in a bowl.
  3. Combine the tuna, onion, egg, Dijon mustard, garlic powder, Italian seasoning, bread crumbs cayenne pepper, salt, and pepper into the potato.
  4. Tip 1: If there is no Dijon mustard in your pantry, you can totally use mustard substitutes like wasabi, honey mustard, etc. Find 5 Mustard Substitutes at https://cookthestone.com/dijon-mustard-substitute/
  5. Divide this into eight equal portions. Shape them into patties.
  6. Heat the olive oil in a skillet placed over medium heat. Fry the patties for about 3 minutes per side, or until they turn brown and crispy.
  7. Tip 2: Pour enough olive oil to coat the skillet so that the patties won’t easily break apart.
3.5.3226

 

Conclusion

Canned tuna is a good source of nutrients especially if you are on the go. It can also be served in different ways. Try the recipe I shared above if you want something that’s delicious and easy to prepare. This is filling enough for lunch and dinner.

What do you think of this recipe? Don’t hesitate to write in your thoughts on the comments section below.

I want to thank Susan for sharing this amazing recipe and her beautiful photos with us today. I cannot wait to give this dish a try!

Be sure to check out Susan’s blog, Cook The Stone, and follow her on Facebook and Twitter.

If you are looking for something to go alongside these tuna pancakes, try my Arugula Salad with Tomato and Pignolia or Spinach, Strawberry & Pine Nuts Salad.

 

 

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Air Fryer Potato Wedges Recipe

I got a new Air Fryer that I’ve been dying to try. So, bring on the potatoes! This potato wedges recipe is super easy and delicious. Give it a try!

 

Air Fryer Potato Wedges Recipe

A delicious side dish to any meal

 

These potato wedges are super easy to prep and let’s face it, air frying is much healthier than deep frying. And who doesn’t love potatoes, right?

The weather was warm and beautiful last week so, we had our potato wedges with burgers and bell peppers fresh off the grill — oh, yum! Since the potatoes take about 25 minutes of cooking time in the air fryer, I started my dinner prep with them. Then, went on to fix the remainder of the meal while the potatoes were cooking. The timing worked out perfectly. This is definitely an easy meal.

Let’s Get Cooking!

Ingredients:

  • 4-6 Russet Potatoes (you can use red or whatever type you like)
  • Olive Oil
  • Fresh Parsley
  • Salt
  • Pepper

Directions:

  1. Pre-heat Air  Fryer to 350° F
  2. Clean Potatoes

  1. Cut potatoes in half, so they sit flat to peel
  2. Once peeled, cut potatoes into wedges

  1. If you are cutting these ahead, place in water to keep them from turning gray
  2. When ready to use, coat potato wedges with a little bit of Olive Oil (drizzle or spray). Don’t use too much.

  1. Salt and Pepper to taste
  2. Place potatoes into the Air Fryer basket
  3. Cook for 25 minutes
  4. Take basket out of air fryer and shake or turn potatoes 2 or 3 times during cooking process
  5. Toss potato wedges with freshly chopped parsley and serve

Get the Printable Recipe!

5 from 1 reviews
Air Fryer Potato Wedges Recipe
 
Prep time
Cook time
Total time
 
Air Fryer is healthier than deep frying, so, bring on the potatoes! This potato wedges recipe is super easy and delicious. Give it a try!
from:
Type: Side Dish
Ingredients:
  • 4-6 Russet Potatoes (you can use red or whatever type you like)
  • Olive Oil
  • Fresh Parsley
  • Salt
  • Pepper
Directions:
  1. Pre-heat Air Fryer to 350° F
  2. Clean Potatoes
  3. Cut potatoes in half, so they sit flat to peel
  4. Once peeled, cut potatoes into wedges
  5. If you are cutting these ahead, place in water to keep them from turning gray
  6. When ready to use, coat potato wedges with a little bit of Olive Oil (drizzle or spray). Don't use too much.
  7. Salt and Pepper to taste
  8. Place potatoes into the Air Fryer basket
  9. Cook for 25 minutes or until done
  10. Take basket out of air fryer and shake or turn potatoes 2 or 3 times during cooking process
  11. Toss potato wedges with freshly chopped parsley and serve
Notes
We served these potato wedges as a healthier alternative to French fries with our burgers and bell peppers fresh from the grill. YUM!
3.5.3226

This was such a much healthier alternative to regular French fries — tasty and delicious. The Avalon Bay Air Fryer from NewAir is amazing. It is easy to use and easy to clean (love that!). I am excited to try other recipes, and I’ll be sure to share them with you.

 

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Soup Recipe – Cheesy Potato Soup PLUS

Ooh, get your hungry on! Regular Contributor, Calvalyn Day, is bringing us a delicious and hearty Cheesy Potato Soup Recipe.

Cheesy Potato Soup PLUS

A Recipe Even Your Teenagers Will Love!

 

This recipe was originally created to meet the taste buds of hungry teenagers that crammed into my house for a sleepover. That’s right, another teenager sleepover! ARGH!

Have no fear, supermom is here! No seriously, I simply cannot stand one more pizza party, and I refuse to blow half my weekly budget on nutrient-less (is that a word?) carb-laden snack items. I thought, what a great day to test out my new Cheesy Potato Soup Recipe, but you don’t need to wait for a sleepover of course. The cooler nights creeping across most of the country now, means you can never have enough soup recipes. And, once you see how easy this is, you will be singing my praises!

I found the original recipe on my favorite past time, Pinterest, and it looked simple enough. However, I decided to make a few changes to have the soup be as filling and healthy as possible. The original recipe calls for only potatoes, 5 pounds, chopped with the skin on. I prefer them peeled, but leaving the skins on would add a good deal of fiber as well. Personal preference basically, up to you.

I cut the amount to about half and added a large bag of frozen Florentine vegetables to plump up the veggie count.

Next, add all the vegetables to the crock-pot with 64-ounces of chicken broth. I was fortunate to have some fresh homemade broth from a roasted chicken I had made the night before (yum), so I only needed one 32-ounce container. Beef or vegetable broth could be used, but would slightly alter the taste and color. Using low sodium is also a good idea.

Here’s what I used:

One onion and a few spices that can be altered to taste, two teaspoons of garlic, one teaspoon of pepper, and salt to taste. I use seasoned salt which has a bit of paprika as well. When it’s all said and done, your crock-pot will look like this.

Set it on low, and forget it.

5-6 magical hours later, you’ll have this.

Next, using an immersion blender, or the old fashioned kind, pulse the soup to your desired consistency and blend in 16 ounces of cream cheese before you serve. Since the majority of my family is lactose intolerant we use cream cheese substitute.

The final product is this amazing wonder below. I like to serve garnished with a little extra pepper, cheese and bacon bits. We had the soup with sandwiches, but it’s more than filling by itself with a little crusty bread. I’ve also turned it into cheeseburger soup by adding a half pound of crumbled ground beef or even leftover meatloaf–when that last slice isn’t enough to make a meal for anyone.

 

5 from 1 reviews
Cheesy Potato Soup PLUS
 
Prep time
Cook time
Total time
 
A delicious and hearty Cheesy Potato Soup with Florentine Vegetables from Life With Lorelai's regular Contributor, Calvalyn Day.
from:
Type: Soup
Serves: 8 servings
Ingredients:
  • 3 pounds peeled, chopped Potatoes ($1.50)
  • 1 large package frozen Florentine Vegetables ($1.67)
  • 64-ounces of Chicken Stock ($1.79 with my homemade broth added)
  • 1 Onion, chopped ($.20)
  • 2 teaspoons of Granulated Garlic
  • Salt and Pepper to taste
  • 1 16-oz package of Cream Cheese (or Tofutti)($1.99)
  • Cheddar Cheese, Bacon Bits, Fried Onions (optional garnishes)
Directions:
  1. Place Potatoes, Vegetables, Chicken Stock, Onions, Granulated Garlic, Salt, and Pepper into the crock-pot and cook on low for 5-6 hours.
  2. Blend cooked soup with Cream Cheese until smooth.
  3. Garnish with Cheese, Bacon, and Fried Onion as desired.
  4. Enjoy!
Notes
Recipe makes at least 8 good-size servings and is AWESOME the next day. Not accounting for seasoning and garnish the meal comes in well under $10, even adding a couple dollars for bread. Tummy filling and money stretching all in one! Let me know if you enjoy it, I’m hungry for it again already.
3.4.3177

 

 

I hope you will enjoy this Cheesy Potato Soup!

 

Visit Calvalyn at her blog, Indy Parent Coach!

 

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~Lorelai

 

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Roasted Red Potato & Bell Pepper Side Dish Recipe

Roasted Red Potato & Bell Pepper Recipe

A Simple and Tasty Side Dish

 

This recipe is incredibly simple, yet the flavors and aromas are amazing. I served this along side my Italian Stuffed Chicken (watch for the recipe coming soon), and Arugula Salad with Tomato and Pignolias.

The peppery arugula with the fresh tomatoes and nutty crunch of pignolias is a healthy and delicious way to round out the meal.

Roasted Red Potato and Bell Pepper is the perfect side dish with Italian Stuffed Chicken as they can cook side-by-side in the oven. Both dishes share the bell pepper ingredient, so there are no worries about what to do with any left-over peppers.

Here’s what you’ll need:

Red Potatoes, Bell Pepper, Italian Herbs Seasoning, Olive Oil, Salt and Pepper. That’s it. It couldn’t be any simpler.

 

Directions:

Chop the Red Potatoes into bite-sized chunks. Cut the Bell Pepper into small strips. Toss potatoes and pepper in a large bowl with a little Olive Oil and  Italian Herbs Seasoning, Salt, and Pepper to taste. How quick and easy is that?!

Place in a 400° F oven for about 30 to 40 minutes.

This dish is the perfect oven companion for the Italian Stuffed Chicken. I used red bell peppers, because that is what my other recipe called for, but you can use any color or colors you choose.

Roasted Red Potato and Bell Pepper Side Dish–a simple and tasty recipe.

Do you have any great companion recipes?

 

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Sour Cream, Cilantro and Parsley Potatoes on the Grill – Printable Recipe

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Last week when Luke and I barbecued our Citrus, Chili, Cilantro Chicken, we made these delicious potatoes to go with it. You are going to love this simple recipe!

Ingredients~

  • 1 Bag Red Potatoes
  • Cilantro
  • Italian Flat Leaf Parsley
  • 2 Tsp. Butter
  • 1 Tsp. Sour Cream
  • Coarse Sea Salt to taste
  • Freshly Ground Pepper
  • 3/4 to 1 Cup Sour Cream

Directions~

Potatoes
Wash Potatoes and cut into bite-sized chunks. Place Potato chunks on a large sheet of Heavy Duty Aluminum Foil. Chop Cilantro and Parsley (you will use this for the potatoes and the sauce). Put a heaping handful of both Herbs on the potatoes. Add Butter and 1 Tsp. Sour Cream on top of potatoes and herbs. Salt and Pepper to taste. Give a light mix of ingredients with your hands so you don’t rip foil (butter and sour cream will not be thoroughly mixed).


Making the Packet: Pull long sides of foil loosely up around potatoes so the edges meet at the top. Fold over the edges to seal (don’t make this tight to the potatoes). Then pull up and fold in the sides to seal them.

Place your Potato Packet on the top rack of your Grill. They will take about 40-50 minutes to cook.


Sauce
Add remaining Cilantro and Parsley to 3/4 to 1 Cup of Sour Cream, stir to combine. Refrigerate until serving.

Serving~

I top the grilled potatoes with a dollop of the herb sauce, and leave the rest of the sauce on the side for people to add to their taste.

The flavors in this dish are amazing…enjoy!

Sour Cream, Cilantro and Parsley Potatoes on the Grill

Click here for a Printable Recipe

Have you ever done potatoes on the grill?
Be sure to let me know what you think!

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